魔芋软糖制作工艺的研究

Research on the Making Technology of Konjak Soft Candy

[目的]为开发利用魔芋资源研制一种保健魔芋软糖。[方法]以魔芋精粉和木糖醇为原料，比较魔芋软糖生产中的几种原料配方。进而研制出一种较理想的保健魔芋软糖。[结果]魔芋精粉、明胶和琼脂的最佳用量比例最终确定为10：30：3。未耱醇与蜂蜜的最佳用量分别为70和25g。葡萄或橙汁香精的用量为0．2g。魔芋软耱的最佳配方为：魔芋精粉5g＋木糖醇70g＋蜂蜜25g＋琼脂1．5g＋明胶15g＋柠檬酸1g＋香精0．2g＋色素适量＋水150ml。产品呈黄色，表面光滑，块形完整，凝胶强度适中，具有弹性，香气宜人，酸甜适口。产品的固形物含量为75％-80％，铅和砷含量不超过0．5ms／ks。产品的细菌总数不超过750＋／g，大肠杆菌少于300个／kg，没有致病菌检出。产品保质期为半年。[结论]该生产工艺操作简便，产品质量合格。

[ Objective ] The aim was to prepare a health konjak soft candy for exploiting konjak resources. [ Method ] With konjak floor and xylitol as raw materials, a few raw material formulas used in the production of konjak soft candy were compared and a relatively ideal health konjak soft candy was prepared. [ Result] The optimum dosage ratio of konjak flour, glutin and agar was finally ascertained as 10：30：3. The optimum dosages of xylitol and honey were 70 and 25 g resp. The dosage of essence from grape or orange juice was 0.2 g. The optimum formula of konjak soft candy was konjak flour 5 g ＋ xylito170 g ＋ honey 25 g ＋ agar 1.5 g ＋ glutin 15 g ＋ citric acid 1 g ＋ essence 0.2 g ＋ appropriate pigment ＋ water 150 ml. The products were yellow and bad smooth surface, complete block shape, moderate gel strength, elasticity, pleasant aroma and delicious flavour. The solid content in product was 75% -80%, and its contents of lead and arsernie were no high-er than 0.5 mg/kg. The total bacteria in product were no more than 750 per gram, its Escherichia coli were less than 300 per kilogram and there was no pathogen detected out. The shelf llfe of product was half a year. [ Conclusion ] This production technology had simple operation and its product had qualified quality.